Swordfish with BBQ Sauce
by Editorial Staff
Fish steaks are cooked with barbecue sauce in a slow cooker.
Servings: 4
Ingredients
- Swordfish – 4 steaks (120 g each)
- Worcestershire sauce – 1 tbsp
- Chile powder – 0.5 teaspoon.
- Cane sugar – 1 tbsp
- Balsamic vinegar – 1 tbsp
- Sunflower oil – 1 tbsp
- Small onions (finely chopped) – 1 pc.
- Garlic (chopped through a press) – 1 clove
- Mustard – 1 tbsp
- Tomato juice – 150 g
- Salt to taste
- Ground black pepper – to taste
- Fresh parsley (chopped) for serving
- Lemon, wedges for serving
- Cooked rice for garnish
Directions
- Heat the sunflower oil in a large skillet over medium-high heat. Pour the onions into the pan, cook, stirring occasionally, for about 10 minutes. Add garlic and chili and cook, stirring occasionally, for about 30 seconds. Then add Worcestershire sauce, sugar, vinegar, mustard, and tomato juice. While stirring, bring the mixture to a boil.
- Pour half of the sauce into a slow cooker bowl. Wash and dry the steaks on a paper towel, put in the sauce in one layer. Pour over the remaining sauce.
- Place the lid on the slow cooker and turn on full power. Cook fish for 2-3 hours, until tender.
- Transfer the fish to serving bowls, pour over the sauce, and sprinkle with parsley on top. Serve the fish with boiled rice and lemon wedges.
Enjoy your meal!
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